I’d recommend this paleo Turkey Bacon, Tomato and Spinach Quiche because it is ~ quite simply ~ very very good. Â (One disclaimer though (hehe), my husband didn’t like the crust ~ he’s simply not a fan of any paleo crusts. Â Sigh …)
Since it’s just two of us, we did have leftovers which reheated very well the next day.
The paleo pie crust I used which uses almond flour was from Elana’s Pantry. Â So far, this is the best paleo pie crust I have tried.
Ingredients
- 6 slices turkey bacon
- 1 teaspoon olive oil
- 2 large tomatoes, diced
- 2 cups spinach, chopped
- 8 eggs, at room temperature
- 1/4 cup feta cheese (or cheese of your choice)
- 1/2 cup almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat the oven to 350° Farenheit.
- Prepare the crust and roll it between two pieces of parchment paper then put it in a round glass pie pan.
- Cook the turkey bacon in a skillet until crispy, cut it into small pieces then set it aside.
- In the same skillet you used for the turkey bacon, add one teaspoon olive oil and allow that to warm.  Next add the tomatoes and spinach to the skillet and sauté them for a couple of minutes until the spinach gets a little wilty.
- In a medium sized bowl, whisk together the eggs, almond milk, salt and pepper.
- Layer the turkey bacon, tomatoes, cheese and spinach on top of the crust then pour the egg mixture over all.
- Bake for approximately 40 minutes or until the eggs are totally cooked. (Insert a toothpick or the edge of a knife in the middle ~ it should come out clean.)
- Allow this to cool a little before slicing.
This recipe was the first that I’ve tried from Livin Paleo and very few changes were made to it. Â I’ll have to go back and see what other recipes she has as this one is a definite keeper. Â Based on this, I’d recommend you’d head on over there to see what other pleasant surprises she might have.
I served the quiche with petite Lamb Burgers.
For additional paleo recipes, click here.
